Cheesemaking Worksheets
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%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[rowheight=5pt]{cheese}
\cheeseName{Asiago}
\cheeseCulture{Thermophilic}{Single dose}{85}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
\cheeseRipening{45 minutes}{92}
\cheeseRennet{Single dose}{1 hour}{2 - 2.5}
\begin{document}
\begin{cheese}
\section{Curd Processing}{8}
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
\cheeseStepTemp{Resting 1 }{5 minutes }{\gray }{ }
\cheeseStepTemp{Cooking 1 }{40 minutes }{\gray }{Stir constantly.}
\cheeseStepTemp{Resting 2 }{15 minute }{\ftemp{104}}{ }
\cheeseStepTemp{Cooking 2 }{45 minutes }{\gray }{Stir constantly.}
\cheeseStepTemp{Resting 3 }{20 minutes }{\ftemp{118}}{ }
\cheeseStepNoTemp{Draining}{All the whey }{Keep curds in pot.}
\cheeseStepNoTemp{Peppercorns}{ }{\threequarter teaspoons / gallon.}
\section{Pressing}{3}
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. }
\cheeseStepNoTemp{ }{6 hours}{4 pounds / gallon. }
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. Remove cheesecloth for smooth rind.}
\section{Rind}{4}
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
\cheeseStepTemp{Air Drying }{8 - 12 hours}{Room}{Flip at least once.}
\cheeseStepNoTemp{Ripening }{1 week}{Flip daily.}
\cheeseStepNoTemp{Aging }{3 - 52 weeks}
{Brush with \simplebrine twice a week for first 3 weeks.}
\end{cheese}
\end{document}